Vegan Raspberry Tiramisu Cupcakes - Recipe

for the cupcakes:
1 1/2 cups gluten-free all purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp salt
3/4 cup soy, almond or rice milk
1/2 cup canola oil
2 tsp. pure vanilla extract
2 tbsp. white or apple cider vinegar

1. Preheat the oven to 350F. Mix all ingredients in a large bowl and beat for 2 minutes with an electric mixer. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the espresso soak:
1/3 cup amaretto
1 tbsp. instant espresso powder

2. In a small bowl, whisk together amaretto and espresso powder until well combined and set aside.

for the raspberry sauce:
1 cup raspberries
1/2 agave or sugar
1 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. cinnamon
pinch of salt

3. In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.


Using an apple corer or a cupcake corer, make a whole in the centre of each cupcake. In the hole, layer 1 tsp. espresso soak, 1 tbsp. or raspberry sauce and a sprinkling of mini dark chocolate chips until the hole is full and level to the top of the cupcake. 


for the frosting:
2 tbsp. instant espresso powder
2 tbsp. amaretto
2 tbsp. water
1 tsp. pure vanilla extract
1 cup vegetable shortening
3 cups powdered sugar


4. Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip, such as a wilton tip 1M. Garnish each cupcake with a sprinkling of cocoa powder, a raspberry, a mint leaf and a chocolate curl, if desired. 


Makes approximately 12 cupcakes

Mini Espresso Cupcakes - Recipe

for the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
pinch of salt
1/2 cup malted milk powder
1/4 cup dark espresso coffee
1 cup confectioners/icing sugar
2 eggs
1/2 cup unsalted butter, softened

1. Preheat the oven to 350F. Sift the flour, baking powder and salt into an medium bowl. Combine the milk powder and coffee in a small bowl. Beat the sugar, eggs and butter in a medium bowl until light and creamy. Add the flour and coffee mixtures alternately to the egg mixture. Spoon a heaping tablespoon into each well of a mini muffin tin lined with mini baking cups. Bake for 15 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool for an additional 25 minutes.

for the frosting:
1 cup unsalted butter, softened
3 cups icing sugar, sifted
1 tbsp. instant coffee granules
2 tsp. hot coffee
1 tsp. vanilla extract
chocolate covered coffee beans, if desired for garnish

2. Beat the butter and icing sugar in a bowl until soft and creamy. Add the coffee granules to the hot coffee and stir. Beat into the butter and sugar mixture, and then stir in the vanilla. Frost each cupcake with a beveled spatula or piping bag fitted with an open star tip. Top each cupcake with a chocolate covered coffee bean, if desired.

Makes approximately 18 mini cupcakes

*thanks to javacupcake.com for this great picture and idea*